Vietnamese Ground Pork & Chrysanthemum Greens Soup (Canh Tan O/Cai Cuc Nau Thit Bam)
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Vietnamese Ground Pork & Chrysanthemum Greens Soup (canh tần ô/cải cúc nấu thịt băm)
In this recipe, we are making a traditional Vietnamese soup with chrysanthemum greens and ground pork. It’s a traditional and easy soup to eat with steamed rice for an authentic Vietnamese home-cooked meal.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
What are Chrysanthemum Greens?
Chrysanthemum greens are the green leaves of the garland chrysanthemum, a species of flowering plant in the daisy family. They are harvested as a leafy vegetable in many Asian cuisines. They are also known as shungiko, shungiku, Japanese greens, and crown daisies. You can find chrysanthemum greens in many asian markets during the spring to autumn seasons.
In Vietnamese markets, you can find them labeled as rau tần ô or cải cúc.
Chrysanthemum greens and ground pork
Are Chrysanthemum Greens Edible?
Yes, chrysanthemum greens are edible. If the greens are young, you can enjoy both the leaves and stalks. Enjoy them fresh in salads or cooked soups and stir-fries. You can also find them as one of the vegetables in hot pot, a communal one-pot meal.
If the greens are too mature, they can be bitter. So it’s best to harvest the greens before it flowers.
Chrysanthemum flowers are also edible, but its best use is to dry them out and brew into tea. You will often find dried chrysanthemum flowers in many asian grocery stores for tea brewing.
What Does Chrysanthemum Greens Taste Like?
Chrysanthemum greens have a mildly herbaceous taste. Whereas, the stalks are sweet with a similar texture and taste of cooked asparagus.
Other Soups You May Enjoy
Chicken Soup with Baby Spinach
Kabocha Squash Soup with Pork Ribs
Ground Pork Stuffed Cabbage Soup
Fish and Sour Bamboo Soup
Pork Spare Rib Soup with Chayote
Popular Side Dishes to Complete the Meal
Quick & Easy Vietnamese Caramelized Ground Pork Rice Bowls
Crispy Roast Pork Belly with Air Fryer
Caramelized Ginger Chicken
Lemongrass Roast Chicken
Vietnamese Ground Pork and Chrysanthemum Greens soup (Canh Tần Ô/Caỉ Cúc Nấu Thịt Băm)
Ingredients
Instructions
- Prep the ingredients: Peel and finely chop garlic and shallot. Discard any woody stems of the chrysanthemum greens. Snap by hand or cut into bite-size pieces. Set all ingredients aside.
- Add vegetable oil to the bottom of a heavy-bottom small pot. Heat on medium-low. Add garlic and shallots. Pan-fry until fragrant (about 5 seconds).
- Add ground pork and toss in the garlic and shallot mixture for 5 seconds. Add water and bring the pot to a low simmer and cook for 8 minutes. Occasionally skim off the foam with a spoon or fine mesh, if needed.
- Season stock to taste with salt, sugar, fish sauce, and chicken bouillon powder.
- Add chrysanthemum greens. Cook for 1 minute on a rolling boil (high heat).
- Transfer to a serving bowl and garnish with a sprinkle of ground black pepper.
Nutrition Facts
Calories
283Fat
22 gSat. Fat
7 gCarbs
8 gFiber
0 gNet carbs
7 gSugar
3 gProtein
14 gSodium
1024 mgCholesterol
51 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
